Cranberry And Ginger Sauce With Pinot Noir

Ingredients

1 Tablespoon Vegetable Oil

2 Cups Cranberries, Fresh Or Frozen

1 Tablespoon Fresh Ginger, Grated Or Finely Minced

2 Cups Pinot Noir Or Other Dry Red Wine

1 ½ Cups Sugar

3 Tablespoons Crystallized Ginger Chopped

1 Teaspoon Curry Powder

A Large Pinch Of Chinese 5-Spice Powder

Method

Heat oil in a deep saucepan over medium heat.

Add cranberries and fresh ginger, stirring until the cranberries begin to burst-about 3 minutes.

Add wine and sugar and boil until mixture is reduced to 2 ½ cups-about 15 minutes.

Add crystallized ginger, curry powder and 5-spice powder.

Season with salt and pepper.

Makes 2-250ml jars.

Recipe can be made 3 days ahead.

Cover and chill.

Canning

If desired, double the recipe, making 4 -250 ml jars and can

Process for 15 minutes in canner, then remove canner lid and turn off heat for 5 minutes

Remove jars and let cool overnight

Store in cool dark place for up to 1 year

This is also a very delicious appetizer when served slightly warm on top of goat cheese on baguette slices or crackers.

Nana Pat

With a love of cooking and baking that spans almost 60 years, the author of the cookbook "Mmm Something Smells Good" which saw several reprints to keep up with demand. Being diagnosed with Celiac Disease more than 30 years ago, she has experimented and with great success now only creates and makes her recipes with gluten free flour and other ingredients. Nana Pat finds no greater joy than watching her children, grandchildren and now great grandchildren cooking and enjoying her recipes.